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Restaurant-Style Red Cheese Enchiladas

Close-up of freshly baked cheese enchiladas covered in melted orange and white cheese sauce in a dark baking dish.
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Make classic, restaurant-style red cheese enchiladas at home. This recipe focuses on a quick assembly and a rich, cheesy filling, perfect for a satisfying weeknight dinner.

Ingredients

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  • 12 corn tortillas
  • 3 cups shredded Monterey Jack cheese (or a Mexican blend)
  • 1 tablespoon vegetable oil
  • 1/4 cup all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 cups chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup water
  • 1 cup shredded Cheddar cheese, for topping

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Warm the tortillas briefly in a dry skillet or microwave to make them pliable. This prevents tearing when rolling.
  3. Make the red sauce: Heat the vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
  4. Add the chili powder, cumin, garlic powder, oregano, and salt. Stir for 30 seconds until fragrant.
  5. Slowly whisk in the chicken broth, tomato sauce, and water until smooth. Bring the sauce to a simmer, stirring occasionally, until it thickens slightly, about 5 to 7 minutes. Remove from heat.
  6. Assemble the enchiladas: Dip each warm tortilla briefly into the red sauce to coat lightly. Place about 1/3 cup of the Monterey Jack cheese down the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and cheese.
  7. Pour the remaining red sauce evenly over the rolled tortillas.
  8. Top the enchiladas with the shredded Cheddar cheese.
  9. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden.
  10. Let the cheese enchiladas rest for 5 minutes before serving. Serve with your favorite toppings.

Notes

  • For the best flavor, use good quality chili powder. This is key to the restaurant-style taste.
  • If you want truly soft tortillas that do not crack, you can briefly fry them in hot oil for about 10 seconds per side before dipping them in the sauce. Drain them on paper towels before filling.
  • This recipe is easy to scale up for a larger crowd or for making ahead. Cover and refrigerate unbaked enchiladas for up to 24 hours before baking.

Nutrition

Find it online: https://kitchenslang.com/easy-cheese-enchiladas-recipe-35-minute/